corn - plum tomatoes - cherry tomatoes - slicing cucumbers - red onion - melon -
eggplant - lime peppers - green peppers - hot peppers - bok choy - parsley - ZINNIAS!
Tomato sauce & basil balls
YALL- OUR FALL CSA IS FAST APPROACHING, AND IF YOU’VE DONE THIS BEFORE YOU KNOW IT IS THE ACTUAL BEST. READ ON FOR MORE INFO:
WHO: this CSA is open to all seasonal food lovers
WHAT: FALL CSA... our most beloved CSA.
This year we intend to include fresh bread - fresh eggs - prepared foods (think pesto, salsa, soup, sauce, etc...) - a treat of local apples - along with our abundance of fall vegetables (root veggies, winter squash, etc..) - newsletter + recipes.
WHERE: at our FARM STAND up on 12A.
WHEN: Wednesdays, 5-6 p.m (and one Tuesday 5-6pm before Thanksgiving)
Beginning October 10- November 20
With a special end of season Holiday Pick up on TUESDAY, NOVEMBER 20th
HOW: We harvest, and prep, and bake- you arrive at the farmstand with a box or bag to collect your share.
WHY: Though the farmstand closes for business around Indigenous Peoples Day, we still have so much food in the fields- let's dig it, pick it, cook it, and eat it!
HOW TO SIGN UP
You can sign up for 1, 2, 3, 4, 5, or 6, or 7 weeks.
COST PER WEEK: $44 COST FOR 7 WEEKS: $285 (savings of $23)
Sign up at the stand- bring check or cash!
TIPS - TRICKS - RECIPES:
notes: It’s pretty crucial to cook the eggplant until it’s way tender, like a solid 15 minute simmer. Also, there’s a lot of salty bits in the caponata so maybe taste the finished product before you season the whole thing.
big glug of olive oil 1 large eggplant, chopped into big pieces
1 tsp dried oregano 1/2 small red onion, small dice
1 clove of garlic, rough chopped big splash of red wine vinegar
1 tbsp capers handful of green olives, pitted + rough chopped
2-ish cups diced fresh tomatoes salt and pepper
handful of chopped flat leaf parsley
4 cups torn up bread pieces olive oil
salt + pepper handful of small tomatoes, halved
more chopped parsley
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment and set aside.
Heat the olive oil in a large, heavy pot over medium heat. Add the pieces of eggplant and oregano. Stir the pieces around to coat them in the oil and herb. Stir the pot here and there until the eggplant is browned on all sides. Add the red onions and garlic to the pot. Stir it up a bit, adding a bit more olive oil if necessary to avoid sticking. Once the onions are soft and translucent, add the red wine vinegar. Scrape the bottom of the pan and stir the mix until the vinegar has evaporated. Add the capers, olives and tomatoes to the pot and stir. Allow the mixture to simmer for 15 minutes or so, until the eggplant is tender and the tomatoes have let out a bit of juice. Remove from the heat, stir in the parsley, season to taste, and set aside to cool.
Place the bread pieces on the parchment lined sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Slide the tray into the oven and bake until golden brown on all sides, about 12-15 minutes, flipping them halfway through. Set aside to cool.
Combine the caponata with the croutons, stirring gently until just combined. Garnish the salad with a healthy drizzle of more olive oil, the halved tomatoes and extra parsley. I also like to scatter the crouton crumb-y bits left on the pan over the top of the salad for more crunch.
THIS RECIPE IS SOOOO GOOD AND IF YOU ARE SKEPTIC ABOUT EGGPLANT IT WILL CONVERT YOU INTO A BELIEVER.......... serves: 2-4
notes: I think these would be equally good with a fat pinch of nutritional yeast stirred into the polenta mixture and a little warm marinara for dippin’, just an idea though! ;););)
1 large eggplant, cut into 1/2 inch batons/wedges 3-4 cups plant-based or reg. milk
1-2 cups organic, non-GMO corn grits/polenta a fat pinch of fine sea salt
olive oil flaky sea salt, such as Maldon
zest of 1 lime (once you have the zest, cut the lime into wedges)
runny honey or agave nectar if you’d like to keep these vegan
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and smear a bit of olive oil on it. Set aside.
Place the eggplant pieces in a large bowl and sprinkle with a bit of salt. Cover the pieces with the plant-based milk. Let the eggplant sit for an hour so that the bitterness can draw out.
Pour the corn grits/polenta into a shallow dish. Stir a good pinch of salt into the polenta. Arrange the soaked eggplant, dish of polenta, and lined baking sheet beside each other. Shake off excess milk from eggplant pieces and roll/press them in the polenta. Transfer coated pieces to the prepared baking sheet. Repeat with remaining eggplant. Drizzle the coated pieces with olive oil and slide the sheet into the oven.
Bake eggplant bites for 15-25 minutes, flipping them over once. Mine took the full 25 minutes, but I think this varies greatly on the actual eggplant and hotspots in your oven. Once done, remove from the oven and sprinkle bites with lemon zest, flaky sea salt, honey and lime juice. Serve hot!